Turkish Meat Börek (Borek) with Phyllo Pastry
Inspired by Turkish börek, this savory meat pie combines crispy layers of phyllo pastry with a rich, flavorful meat filling. The contrast between the delicate pastry sheets and the hearty filling makes it a comforting and satisfying dish.Baked in a large tray and easy to slice into portions, it’s perfect for family meals, weekend lunches, or even meal prep for work or school. It pairs wonderfully with a refreshing yogurt-based sauce or a fresh salad with lemon and plenty of herbs.
Ingredients
- 1 package phyllo pastry (pie sheets)
- 800 g ground meat (beef, pork, or a mixture)
- 2 large onions finely chopped
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 3 teaspoons Mediterranean herb mix (or dried oregano and thyme)
- 1 tablespoon olive oil
- 100 g tomato sauce or crushed tomatoes
- 200 ml red wine
- 1/2 cup fresh dill finely chopped
- 2-3 tablespoons sparkling water (optional)
Egg Mixture
- 2 eggs
- 2 tablespoons sour cream or yogurt
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (180°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and lightly golden.
- Add the ground meat and season with salt, pepper, garlic powder, and the Mediterranean herbs. Cook until the meat is well browned.
- Stir in the tomato sauce and red wine. Let the mixture simmer for about 15 minutes, until most of the liquid has reduced and the filling becomes rich and flavorful.
- Stir in the chopped dill, remove from heat, and set the filling aside.
- In a small bowl, whisk together the eggs, sour cream (or yogurt), and olive oil. Set this mixture aside. It will be used to lightly moisten the pastry layers and to finish the pie.
- Line a large baking tray with parchment paper.
- Lay two sheets of phyllo pastry in the tray and lightly brush or spoon a little of the egg and yogurt mixture over the pastry.
- Spread 3–4 tablespoons of the meat filling evenly over the pastry.
- Cover with two more sheets of pastry and lightly brush them with the egg mixture.
- Continue layering the pastry and filling in this way until all the filling and pastry sheets are used, finishing with pastry on top.
- Using a sharp knife, lightly score the top layer into squares or rectangles. Cut only through the top layers so it will be easier to portion after baking.
- Pour the remaining egg and yogurt mixture evenly over the pie.
- Optional: Lightly sprinkle 2–3 tablespoons of sparkling water over the top of the pie. This is a "secret" trick used in many Turkish bakeries to make the börek crispier and it's surprisingly simple.
- Bake for about 30 minutes, or until the pastry is golden brown and crisp.
- Allow the pie to cool slightly before slicing and serving.
Notes
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